Fresh Spinach-Stuffed Chicken

• 1-1/2 cups tightly packed baby spinach leaves, coarsely chopped
• 8 cherry tomatoes, quartered
• 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/3 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing, divided
• 4 small boneless skinless chicken breasts (1 lb./450 g)

1. Heat barbecue to medium-high heat.
2. Toss spinach with tomatoes, feta and 2 Tbsp.
3. dressing; reserve half the spinach mixture.
4. Make cut in one long side of each chicken breast, being careful to not cut through to opposite side.
5. Stuff pockets evenly with remaining spinach mixture.
6. Grill chicken 5 to 7 min.
7. on each side or until done (170 degrees F), brushing occasionally with remaining dressing.
8. Serve topped with reserved spinach mixture.

tightly packed baby spinach leaves, tomatoes, oregano, dressing, chicken breasts

Taken from www.kraftrecipes.com/recipes/fresh-spinach-stuffed-chicken-135729.aspx (may not work)